Cabbage Farro Soup

Recipe Courtesy of Capay Valley Farm Shop

INGREDIENTS

  • 3 tablespoons extra virgin olive oil
  • 1/4 pound pancetta or bacon (optional)
  • 1 small yellow or white onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, minced OR 1 teaspoon dried sage
  • 1 cup farro or barley
  • 1/2 lb. cabbage, cored and coarsely chopped
  • 2 carrots, peeled and coarsely chopped
  • 1 quart chicken or vegetable broth
  • 1 quart water
  • Salt and pepper, to taste
  • Pecorino or Parmesan cheese (optional)

PREPARATION

  • Heat the olive oil and the pancetta or bacon in a large pot over moderately low heat.
  • Cook, stirring occasionally, for about 5 minutes to render some of the fat from the pancetta, but don’t let it crisp up.
  • Add the onion, garlic and sage and cook, stirring often, until the onion softens and just begins to color, 5-10 minutes.
  • Add the farro, cabbage, carrots, and broth and season with the salt and pepper.
  • Bring to a simmer, then adjust the heat to maintain a gentle simmer.
  • Cook uncovered, stirring occasionally, until the farro is tender, about 40 minutes.
  • Cover and set aside for 10 minutes.
  • Taste and adjust the seasoning. Sprinkle with the cheese just before eating.

This recipe is from the Eating Local cookbook by Janet Fletcher. It’s a great cold weather soup – serve with crusty bread a good red wine!

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